Pita Bread Recipe
Living out in the middle of nowhere has often meant that we end up making things from scratch that we might have otherwise purchased. Bread is one of those things. And homemade pita bread has become a favorite served with hummus or baba ganoush and fresh veggie sticks for lunch.
Here's our recipe:
- 1 cup lukewarm water
- 2 teaspoons active dry yeast
- 1/2 teaspoon sugar
- 1/4 cup whole-wheat flour
- 2 1/2 cups unbleached all-purpose flour (divided: 1/4c, 1 3/4c, and 1/2c)
- 1 teaspoon salt
- 2 tablespoons olive oil
- Combine lukewarm water, yeast, and sugar in large mixing bowl. Stir to dissolve
- Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together. Put bowl in warm (not hot) place, uncovered, until mixture is frothy and bubbling.
- Add salt, olive oil, and nearly all remaining all-purpose flour (reserve 1/2 cup). Stir the mixture with a wooden spoon until it forms a shaggy mass. Dust with a little reserved flour and knead in bowl for 1 minute, incorporating all the dough.
- Turn the dough onto a lightly floured work surface and knead for 2 minutes, until smooth. Cover and let rest for 10 minutes, then knead again for 2 minutes.
*Tip: While the dough is resting, clean the mixing bowl.
- Put the dough back in the clean mixing bowl and cover tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place and leave until it has doubled in size, about 1 hour.
- Heat oven to 475 degrees and place a large cast iron pan (a heavy duty baking sheet or ceramic baking tile would also work) on the bottom shelf of the oven.
- Punch down dough and divide into eight pieces of equal size. For each piece into a little ball. Place dough balls on work surface and cover with a damp towel, leave for 10 minutes.
- Remove 1 ball at a time (keeping the others covered) and pat into a flat disk shape. Then, using a rolling pin, roll into a 8-inch circle, about 1/8 inch thick, dusting with flour when necessary.
- Carefully lift the dough circle and place quickly on cast iron pan. After 2 minutes, the dough should be nicely puffed. Using tongs, carefully turn over and bake 1 minute more. The pita should be pale with only a few, small brown areas. Transfer warm pita to a napkin lined basket and over so it stays soft. Repeat with the rest of the dough balls.